Osteria Ragno d'oro

A thin and crispy flatbread, simply dressed with olive oil and salt. Ideal as a side dish or appetizer.

A mix of typical Roman fried items including battered zucchini flowers, cod, small calzones, and rice suppli. Perfect for tasting different specialties in one dish.

Two-year aged prosciutto crudo, served in thin slices. It has a balanced sweet and salty flavor and a melt-in-your-mouth texture.

An entire artichoke fried twice in boiling oil until crispy like a potato chip. An iconic dish of Jewish-Roman cuisine.

Whole artichoke stewed with garlic, parsley, and mint. It is soft and aromatic, served with its cooking juices.

Fried battered zucchini flowers, stuffed with melted mozzarella and a savory touch of anchovy. Crispy outside and soft inside.

Fresh tricolor salad with buffalo mozzarella, sliced tomatoes, and basil. Dressed with olive oil, it's a light and fresh appetizer.

Small open blue fish, breaded and fried. Tasty and crispy, eaten whole.

Floured calamari rings fried until golden. Tender and delicate, usually served with lemon wedges.

Mixed seafood sautéed with oil, garlic, and cherry tomatoes. A warm appetizer rich in marine flavors.

Long pasta tossed with a cream of eggs, pecorino cheese, and black pepper, enriched with crispy guanciale. A rich and flavorful Roman classic.

Thick spaghetti-like fresh egg pasta, tossed with Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

'White' version of Amatriciana, with crispy guanciale, pecorino, and pepper. Savory and full of flavor.

Pasta with tomato sauce, guanciale, and pecorino. A pillar of Roman cuisine with a bold taste, slightly tangy from the tomato.

A simple and classic dish with fresh tomato sauce and basil. Light and aromatic.

Ricotta and spinach filled pasta, served with a simple tomato sauce. Delicate flavor and soft texture.

Creamy risotto made with shellfish (scampi) and a touch of cream and tomato. Sweet and velvety taste.

Thin long pasta served with mixed seafood and cherry tomatoes. Intense sea flavor with a spicy note.

Thick spaghetti served with clams, oil, garlic, and white wine. A classic of Italian seafood cuisine.

A prime cut of beef, tender and lean, grilled or pan-seared. Simply seasoned to enhance its natural flavor.

Grilled beef steak, served sliced. Juicy and flavorful.

Roast suckling lamb served with potatoes. Seasoned with rosemary and garlic, it's a traditional festive dish.

Lamb chops quickly grilled. Typically eaten with hands, hence the name 'scottadito' (finger-burning).

Thin strips of beef sautéed and served on a bed of fresh arugula. A light and quick dish.

Veal slices topped with prosciutto crudo and sage, cooked in white wine. Tasty and aromatic.

Oxtail stewed for a long time with tomato and celery. The meat becomes very tender and gelatinous, falling off the bone.

Tripe stewed in tomato sauce with Roman mint and pecorino. A traditional peasant dish with a strong flavor.

Minced meat meatballs cooked in tomato sauce. Soft and homemade.

Turbot baked with potatoes and rosemary. Delicate and firm white meat.

Fresh fish of the day baked. The type of fish depends on market availability.

Whole grilled calamari seasoned with oil and parsley. Light smoky flavor and firm texture.

Stuffed calamari with a flavorful filling, baked or stewed. Rich and succulent.

Mixed fried calamari rings and shrimp. A classic crispy seafood dish.

Bitter leafy green, boiled and then sautéed with garlic and chili pepper.

Broccoli rabe sautéed with garlic and chili pepper. Flavorful and slightly spicy.

Roasted potato wedges with oil and herbs. Crispy outside and soft inside.

Fresh salad with seasonal vegetables. A light and refreshing side dish.

Selection of grilled or cooked mixed vegetables. Usually includes zucchini, eggplant, and other seasonal vegetables.

Catalonian chicory sprouts served raw with an anchovy, garlic, and vinegar dressing. Very crunchy and typical of Rome.

Red pizza without cheese, topped with tomato, garlic, and oregano. Simple and aromatic.

The most classic pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

White pizza with flavors of the famous Roman pasta, with mozzarella, pecorino, and black pepper.

White pizza with mozzarella, crispy guanciale, and pecorino. Intense and savory flavor.

Red pizza with Amatriciana sauce: tomato, guanciale, and pecorino.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives. A mix of various flavors.

Classic pizza with tomato, mozzarella, and sliced champignons.

Pizza with tomato, mozzarella, and spicy salami. Bold and slightly spicy flavor.

Autumn pizza with mushrooms and sausage. Savory earthy flavor.

Fresh white pizza with buffalo mozzarella added raw, cherry tomatoes, and arugula.

Italian espresso, dark and intense. Served in a small cup.

Drink made with espresso and foamed milk. Typically consumed for breakfast in Italy.

Hot infusion of tea leaves.

Digestive herbal liqueur, usually served after a meal.

Sweet lemon liqueur typical of southern Italy. Should be served very cold.

Naturally lightly sparkling mineral water from the spring.

Bottled mineral water.

International carbonated soft drinks in can or small bottle format.

Non-alcoholic fruit beverage.

Freshly squeezed orange juice. Rich in vitamins.

Sicilian lager beer with a hint of salt crystals. Smooth and refreshing taste.

Unfiltered Sardinian beer, cloudy in appearance with an intense hop flavor.

Large bottle of Coca-Cola to share.

Creamy homemade pistachio gelato.

The most famous Italian dessert, made with ladyfingers, coffee, and mascarpone cream.

Creamy dessert made with thickened cream and gelatin. Usually served with berry sauce, caramel, or chocolate.

Soft cake made with sweet ricotta enriched with syruped sour cherries. Typical of Roman Jewish tradition.

Egg and milk custard with a layer of liquid caramel on top.

Shortcrust pastry tart filled with sour cherry jam.

Finely crushed ice flavored with coffee. Refreshing and sweet, often served with whipped cream.

Iced lemon dessert, served creamy or liquid. An excellent digestif after a meal.

Small warm chocolate cake, often with a molten center.

Fresh pineapple slices.

Fresh fruit salad served with a scoop of ice cream.